The barley is Indian, 6 rows, rich in protein, the peat coming from Islay:
60 hours fermentation, 15 hours of rest for a more complex juice, an ascending swan neck to have more contact with the copper
sweet, spicy and exotic fruits, quite simple, then the fruits come out of a basket of candied fruits
multiple spices on the palate, on peppers, on subtle anise, a little curry, fruit here maderized, sweet and candied, strength of fruit sugar,
the earthy peat that gives way to dry smoke, liquorice,
soaked wood that comes out at this moment, barley ... fresh malt
earthy peat, dry smoke, actually more on smoke, ash and spices, undifferentiated fruit, monolithic and fairly short finish.